Cover a large plate with parchment paper. Set aside.
In a large mixing bowl, combine peanut butter with coconut oil, maple syrup, and vanilla extract until smooth.
Stir in almond flour and coconut flour to form a thick batter.
Slightly oil your hands, scoop out 1 tablespoon of batter and roll into a ball.
Place each ball onto a plate covered with parchment paper.
Repeat until no more batter left.
Freeze the plate with the peanut balls on it until the balls are firm but you are still able to insert a toothpick in the center of each ball - about 15 minutes.
Just before removing the plate from the freezer, add the chocolate chips and coconut oil into a tall microwave-safe glass or jar and microwave by 30 seconds burst, stirring between each burst until the chocolate is smooth and melted.
Remove the plate from the freezer, insert a toothpick in the center of one peanut butter ball and dip into the melted chocolate leaving a circle uncovered by chocolate on top of the balls.
Place the balls back onto the plate covered with parchment paper.
Repeat until all peanut butter balls are covered with chocolate.
Freeze the plate again to firm up the chocolate shell - about 5-8 minutes.
Store the buckeye balls in the fridge, in a sealed container, or freeze for up to 2 months. Thaw 1 hour before serving
Nutrition panel is NOT for the keto recipe version.Keto option:
Replace maple syrup with sugar-free maple-flavored syrup
Replace vegan dark chocolate with sugar-free chocolate chips
Vegan keto Macro per balls using the above keto option :
Calorie: 115 kcal, Fat: 12.4 g, Sat, Fat: 3.6 g, Net Carbs: 3.3g (Carbs: 14.3 g Fiber: 11g), Sugar: 1.3 g